Cheesy Tomato Bake
Do you ever eat just half a baguette and wake up the next day to find that it’s gone stale and hard? No? Me neither. I too always eat the *entire* baguette as it would be sacrilegious not to.
But, for your friends who have no morals and are just terrible humans who let bread go stale, share this recipe with them so that their bread can be born again – a new life!
The measurements below are an estimate for half a baguette (or full demi-baguette); you may need more or less depending on how much leftover bread you have. So, eyeball away! This is one of those recipes where methodology is more important than the measurements. Can this work for other types of bread? Most definitely.
- Leftover bread (half a baguette in this case), torn into 1-inch pieces*
- 1/2 cup of cherry tomatoes, halved
- 3/4 cup mozzarella or provolone, cubed
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes
- 2 cloves garlic, minced
- 3 tbsp olive oil
- pinch of salt
*if the bread is too stiff to tear, soak it in water until it’s easily tearable
- Pre-heat oven to 425°F
- Soak bread in water for 2-3 minutes until soft. Then, squeeze the water out of the bread
- Mix together all ingredients in a baking dish
- Bake for 20 minutes, until the top is a golden brown
- Enjoy your born-again bread